Why use a brownie mix when this peanut butter brownies recipe is so easy?
Our brownies contain less fat than the usual recipe calling for two sticks of butter. Canola and peanut (butter) oil are predominantly monounsaturated oils (i.e: “good fat” without cholesterol).
1/4 cup canola oil
1 cup semisweet chocolate chips (I use barley-malt-sweetened.)
1/3 cup smooth peanut butter
2 large eggs
2 tablespoons white sugar
1 teaspoon vanilla
1 cup, plus 1 tablespoon, whole wheat pastry flour (or unbleached white flour)
1/2 teaspoon baking powder
Preheat the oven to 350°F. In a small saucepan, melt the oil and chips over low heat, stirring frequently with a wooden spoon. When the chips have completely melted, remove from heat.
Stir in the peanut butter until it’s blended. Spoon the flour into the measuring cup until it overflows. Level across with the flat edge of a knife. Do the same with the tablespoon of flour. Pour into a small bowl and stir in the baking powder. Oil the bottom of an 8″ x 8″ square pan.
In a large mixing bowl, put in the eggs and beat with a hand mixer until fluffy. Beat in the brown sugar, white sugar, and vanilla until smooth. Gradually mix in the chocolate. Scrape off the beaters and add the flour and baking powder. Stir in with a wooden spoon. Spoon into the pan so the dough is evenly distributed. Bake 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Don’t overbake. Cool for at least 30 minutes before cutting into 16 squares.
Want more chocolate recipes? Have a look at “For Love of Chocolate”
